Confession time. Prior to Monday, I had never even tried, let alone made Matzo Ball Soup. Too bad for me! It’s easy to see how this traditional Passover dish has become a year-round favorite.
Generally served in a thin chicken broth, matzo balls are ping-pong-ball sized dumplings made from matzo meal, eggs, water, and oil or chicken fat. Since this was my first attempt I decided to ease into it by using Manischewitz Matzo Ball mix, which is the most popular brand of matzo ball mix on the market.
I assumed that the matzo ball mix would be bland so I tasted a small amount before dropping the mix into boiling water—it’s very flavorful and quite salty! As the matzo balls cook in the water and expand, they become less salty and actually taste pretty good on their own in my opinion. I didn’t realize how much the matzo balls would expand while cooking, so we cut them in half before putting them into our bowls. Next time I’ll make them a bit smaller, about an inch in diameter, so they remain matzo balls rather than matzo hemispheres!
E has had his fair share of matzo ball soup and gave this recipe two thumbs up. There weren’t any leftovers either, so that’s a good sign 🙂
Happy Friday, friends!